Do beetroot and avocado go together?

Absolutely. Beets and avocados are a dream team in terms of both flavor and texture. The earthy, slightly sweet taste of roasted beetroot pairs beautifully with the creamy, mild flavor of avocado. In fact, this combination is what makes the roasted beet orange avocado salad so irresistible. Avocados also balance out the sharpness of citrus, making each bite more luxurious and rounded.

Do beets and oranges go together?

Yes, and it’s a classic combo for a reason. The natural sweetness and tang of oranges cut through the earthy richness of beets. When paired together—especially in a roasted beet orange avocado salad —they create a vibrant, refreshing contrast that keeps the salad light and exciting. Blood oranges, Cara Cara, and even grapefruit all work beautifully with beets in this context.

Is it better to peel beets before or after roasting?

It’s almost always better to peel beets after roasting. Roasting with the skin on helps the beets retain moisture, flavor, and color. Once they’ve cooled slightly, the skins slide off easily with a paper towel or under cool running water. This method also keeps your hands from turning purple prematurely! That said, if you’re short on time and prefer peeling before roasting, it’s still doable—but expect a bit of juice loss.

What flavors go well with roasted beets?

Roasted beets pair well with a wide range of flavors: Citrus (oranges, lemons, grapefruits) Creamy elements (avocado, goat cheese, yogurt) Nuts and seeds (walnuts, pistachios, sunflower seeds) Fresh herbs (mint, dill, parsley, tarragon) Tangy dressings (balsamic vinegar, citrus vinaigrette) That’s why the roasted beet orange avocado salad is so popular—it checks all those flavor boxes in one dish. You can easily add protein or grains without losing the core appeal.

What not to pair with avocado?

Avocados don’t do well with very acidic or overly salty ingredients that overwhelm their flavor or texture. Strong vinegars, excessive lemon, or pickled items can make the avocado mushy or cause it to brown faster. That’s why the balance in this roasted beet orange avocado salad is key—it uses citrus carefully and adds optional salt with cheese or nuts without overpowering the avocado’s softness. Also, avoid serving avocados alongside hot ingredients, which can cause them to wilt or turn bitter.

What fruit compliments beets?

Beets love sweet and tart fruits, making them extremely versatile. Some of the best pairings include: Oranges and tangerines – perfect for sweet balance Apples and pears – add crunch and freshness Berries – offer acidity and a different texture Figs and grapes – for an elegant twist This is why the roasted beet orange avocado salad works so well—each fruit enhances the beet without competing. Feel free to experiment with seasonal options like pomegranate arils in fall or strawberries in spring.

Roasted Beet Orange Avocado Salad – The Best Fresh & Healthy Salad

Name: roasted beet orange avocado salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium beets, scrubbed; 2 large oranges (navel, Cara Cara, or blood orange); 2 ripe avocados (firm for slicing); 4 cups mixed greens or arugula (optional); 3 tablespoons extra virgin olive oil; 2 tablespoons fresh orange juice (from the oranges); 1 tablespoon apple cider vinegar or white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey (optional); Salt and freshly ground black pepper, to taste; 2 tablespoons toasted pistachios or walnuts; Optional: ¼ cup crumbled goat cheese or feta; Optional: Fresh herbs (mint, parsley, or basil) for garnish

roasted beet orange avocado salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, healthy salad made with roasted beets, fresh oranges, creamy avocado, and a zesty citrus vinaigrette. Perfect for clean eating, holidays, or a refreshing lunch.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Salad
Method: Roasting, No-Cook Assembly
Cuisine: American, Mediterranean-Inspired
Diet: Gluten Free

Ingredients

3 medium beets, scrubbed
2 large oranges (navel, Cara Cara, or blood orange)
2 ripe avocados (firm for slicing)
4 cups mixed greens or arugula (optional)
3 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice (from the oranges)
1 tablespoon apple cider vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons toasted pistachios or walnuts
Optional: ¼ cup crumbled goat cheese or feta
Optional: Fresh herbs (mint, parsley, or basil) for garnish

Instructions

Preheat oven to 400°F (200°C).
Wrap unpeeled beets in foil and place on a baking sheet. Roast for 40–45 minutes, until fork-tender.
Let beets cool for 10 minutes. Peel skins by rubbing with a paper towel. Slice into cubes or rounds.
Segment oranges, removing the white membrane.
Slice avocados just before assembling to avoid browning.
If using greens, layer them on a serving platter or bowl.
Top with beets, orange segments, and avocado slices.
Whisk together olive oil, orange juice, vinegar, mustard, maple syrup, salt, and pepper to make the vinaigrette.
Drizzle the dressing over the salad.
Sprinkle with toasted nuts, optional cheese, and herbs. Serve immediately.

Notes

Use blood oranges or grapefruit for citrus variation.
Salad is best served fresh; store components separately.
Add grilled chicken, salmon, or quinoa to make it a complete meal.
To prep ahead: Roast beets and segment oranges in advance, store separately in the fridge.

Find it online: https://recipesbyamelia.com/roasted-beet-orange-avocado-salad/